Prepare and measure out all the ingredients. For cooking I take butter TM "Ekomilk". Blueberry pre-thawed and drained all the excess fluid

Cook the dough. In a deep bowl put the flour, cocoa, sugar, baking powder. Mix with a spoon. Then add the softened butter, diced and yolks. Kneaded with the hands to a state of fine moist crumbs (you can chop in a blender). Then add cold water (2-4 tbsp), gather the dough into a ball and quickly kneaded. Divide the dough into 2 parts. Each wrapped in foil and put them in the freezer for 20 minutes.

At this time, whip the cream with the sugar and starch until smooth. Put into the fridge.

Form grease with butter, made with parchment paper for baking. Take out one portion of the chocolate dough from the freezer and RUB it into a form on a coarse grater. Spread evenly on the bottom of the mold and slightly press with your hands. Put to bake in a preheated 170 degree oven for 8-10 minutes. Then removed from the oven (the oven itself does not turn off). While baked base, whipped with a mixer whites to medium peaks (about 3-5 minutes).

Take out of the refrigerator sour cream mixture and combine it with proteins. Make it an upward motion.

The resulting mixture is passed on podmechenno the dough, level. On top spread lightly squeezed the blueberries.

Take out of the refrigerator the second half of the dough and RUB it on top of the blueberries.

Chocolate cake put in the oven for 45-50 minutes (on 170 degrees). When the cake is ready, turn off the oven, open the door, but cake can not be removed for another 30 minutes. Then take out the finished cake completely cool. Better to let it sit in the fridge for 2-3 hours. But basically you can eat as soon as cooled. I cut into portions and served to the table. Bon appetit!